Minted Sweet Pea And Spinach Soup

1. 1

   Melt the butter in a pot.

2. 2

   Add the chopped onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes.

3. 3

   Meanwhile, drain the spinach and squeeze out excess liquid.

4. 4

   Pour the stock into the pot, stir in the peas and spinach, and bring to a boil.

5. 5

   Reduce heat and simmer, partially covered, until peas are tender, about 20 minutes.

6. 6

   Pull the mint leaves from their stems; there should be 2 cups loosely packed leaves.

7. 7

   Rinse thoroughly and pat dry.

8. 8

   When peas are tender, add mint to the pot, cover, and simmer for another 5 minutes.

9. 9

   Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with the medium disc (or just use the handy dandy blender).

10. 10

    Add 1 cup of the cooking stock and process until smooth.

11. 11

    Return pureed soup to the pot.

12. 12

    Add the heavy cream and additional cooking liquid, aboout 1 cup, until the soup is of the desired consistency.

13. 13

    Season to taste with salt and pepper, simmer briefly to heat through, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.